Recipe - Caramel Cream

FOR CARAMEL
4 One half ounce Granulated sugar
1 One fourth cup Whipping cream
One fourth cup Dry white wine
7/8 cup Heavy cream

FOR CREAM
1 Three fourths ounce Granulated sugar
One fourth cup Whipping cream
2 Egg yolks

FOR CARAMEL THREADS
1 ounce Granulated sugar

From: r.gagnaux@chnet.ch (Rene Gagnaux)

Date: Mon, 4 Oct 1993 12:00:00 +0100
In a small saucepan caramelize the sugar. Moisten with wine, cover with
cream and bring to the boil.

In a bowl beat egg yolks and sugar until light and lemoncolored. Gradually
stir in the caramel mixture. Return to pan. Beat vigorously over low heat
until cream thickens. DO NOT BOIL !! Strain through a fine sieve. Let cool
and chill. Fold in the cream.

Caramel threads: caramelize sugar. Dip a wirewhisk into sugar mass. Move
from left to right and draw caramel threads. Let dry.

Serving: pour caramel cream into dessert plates, decorate with caramel
threads and dust with confectioner's sugar.

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